Cook these delicious foods.
Adobo
Ingredients:
Cooking Procedure:
Ingredients:
- 400 grams pork
- 1/4 cup soy sauce
- 1/2 cup white cane vinegar
- 1 bulb garlic, peeled and crushed
- 2 bay leaves
- 1 & 1/2 whole black peppercorns
- 400 grams chicken
- bird's eye chili, optional
Cooking Procedure:
- Combine all ingredients in a heavy duty pot and leave for 15-30 minutes to marinate.
- Place the pot over medium heat then bring to a boil.
- Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes or until chicken becomes tender.
- When chicken becomes tender, remove the pieces from the pot and set aside.
- Keep simmering until the pork is tender.
- When pork is tender, remove pieces from pot and set aside.
- Taste the sauce, if it is too salty just add vinegar. You can also add sugar if you'd like a bit of sweetness.
- Heat a frying pan with some oil over high heat. When the oil is hot, fry the chicken and pork pieces until brown and slightly crispy.
- Check the sauce, When it has reduced to your desired consistency, add the chicken and pork back to the pot. stir gently and remove from heat.
- Serve with steamed white rice.
Sisig
Ingredients:
Cooking Procedure:
1. Carefully wash the pork meat especially the cheek, ears and snout. Make sure to remove unnecessary hair.
2. In a big casserole, put together the pork meat, garlic, black pepper and salt.
3. Add pineapple juice and water to the mixture. Let it boil for about 40 to 50 minutes.
4. When the pork is tenderized, remove it from the casserole then deep fry on a pan.
5. After deep fried, remove from the pan and cut into cubes.
6. Combine together the cubed meat with onion, pepper, vinegar, soy sauce and black pepper into a serving plate.
Add some calamansi for a sour effect finish.
Ingredients:
- 1 kilogram pork meat (with cheek, ear, snout)
- 3 cloves garlic (minced)
- 1 teaspoon black pepper (ground)
- 1 cup pineapple juice
- 2 cups water
- 1 piece onion (thinly sliced)
- 2 pieces chili pepper/ siling labuyo (sliced diagonally)
- ¼ cup vinegar
- ¼ cup soy sauce
- 1 piece calamansi
- cooking oil
- salt
Cooking Procedure:
1. Carefully wash the pork meat especially the cheek, ears and snout. Make sure to remove unnecessary hair.
2. In a big casserole, put together the pork meat, garlic, black pepper and salt.
3. Add pineapple juice and water to the mixture. Let it boil for about 40 to 50 minutes.
4. When the pork is tenderized, remove it from the casserole then deep fry on a pan.
5. After deep fried, remove from the pan and cut into cubes.
6. Combine together the cubed meat with onion, pepper, vinegar, soy sauce and black pepper into a serving plate.
Add some calamansi for a sour effect finish.
ENCHILADA LASAGNA
Ingredients:
Cooking Procedure:
Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch. Preheat oven to 350° F.
Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent. Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine. Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the pan (9" x 13" baking dish) with four of the tortillas. (Cut to fit, if necessary.) Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese. Repeat with another layer of tortillas, chicken, soup, and another 1/3 of grated cheese. Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. (If you've prepped the day before cooking, cover the dish in Saran™ Premium Wrap and place in the fridge overnight.) Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned. Serve hot and enjoy.
Ingredients:
- One 3-pound chicken, boiled, deboned, and cut into bite-sized pieces (save the broth)
- 2 Tablespoons vegetable oil
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 Tablespoon dried oregano
- One 10 oz. can cream of chicken soup, low fat (condensed)
- One 10 oz. can cream of mushroom soup, low fat (condensed)
- Two 10 oz. cans chopped tomatoes
- 4 oz. (1 cup) cheddar cheese, grated
- 4 oz. (1 cup) Monterey Jack cheese, grated
- 12 corn tortillas
Cooking Procedure:
Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch. Preheat oven to 350° F.
Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent. Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine. Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the pan (9" x 13" baking dish) with four of the tortillas. (Cut to fit, if necessary.) Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese. Repeat with another layer of tortillas, chicken, soup, and another 1/3 of grated cheese. Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. (If you've prepped the day before cooking, cover the dish in Saran™ Premium Wrap and place in the fridge overnight.) Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned. Serve hot and enjoy.
PAELLA
Ingredients:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
Ingredients:
- 1 small onion, finely chopped1 green pepper, finely chopped
- ½ red pepper, boiled until soft and then cut into long thin strips
- 2 medium-sized tomatoes, skinned and finely chopped
- 2 carrots, finely chopped
- 100g peas, cooked
- 200g prawns (if using cooked prawns substitute fish stock for the water)
- 200g small clams
- 200g squid
- 12 mussels
- 350g rice (traditionally short grain rice is used but I prefer to use long grain)
- 2 cloves of garlic, coarsely chopped
- a pinch of saffron strands
- a sprig of parsley, finely chopped
- olive oil
- about 800ml water
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
LECHE FLAN
Ingredients:
Cooking Procedure
Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). Place the egg yolks in a big bowl then beat them using a fork or an egg beater. Add the condensed milk and mix thoroughly.Pour-in the fresh milk and mix well. Put the mold (llanera) on top of the stove and heat using low fire. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Spread the caramel (liquid sugar) evenly on the flat side of the mold. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold. Cover the top of the mold using an Aluminum foil. Steam the mold with egg and milk mixture for 30 to 35 minutes. After steaming, let the temperature cool down then refrigerate. Serve for dessert. Share and Enjoy!
Ingredients:
- 10 pieces raw eggs
- 1 small can condensed milk
- 1 cup fresh milk (or evaporated milk)
- 1 cup granulated sugar
- 1 tsp vanilla extract
Cooking Procedure
Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). Place the egg yolks in a big bowl then beat them using a fork or an egg beater. Add the condensed milk and mix thoroughly.Pour-in the fresh milk and mix well. Put the mold (llanera) on top of the stove and heat using low fire. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Spread the caramel (liquid sugar) evenly on the flat side of the mold. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold. Cover the top of the mold using an Aluminum foil. Steam the mold with egg and milk mixture for 30 to 35 minutes. After steaming, let the temperature cool down then refrigerate. Serve for dessert. Share and Enjoy!
SPAGHETTI CARBONARA
Ingredients:
Cooking Procedure:
Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
Ingredients:
- 1 lb spaghetti
- ¼ cup heavy cream
- 4 eggs
- ½ lb bacon, cut into ½-inch dice
- 1 tsp extra virgin olive oil
- 2 Tbsp chopped Italian parsley
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
Cooking Procedure:
Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed. Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
What to eat during rainy season?
Creamy Macaroni Soup- is one of those Filipino dishes that can be a complete meal in itself. It has vegetables, meat, pasta, and even milk.
Ingredients:
Cooking Procedure:
Ingredients:
- broth (4 cups; broth comes from boiling and cooking shreds of meat or bones)
- cabbage (about ½ cup; shredded)
- carrots (about ½ cup; chopped into tidbits)
- butter or oil (about 2 tablespoons; you may want to make sure that you use only the oils that are good for the heart like olive oil or virgin coconut oil)
- elbow macaroni pasta (1 ½ cup; uncooked)
- fish sauce or patis in Filipino (optional)
- garlic (about 2 cloves)
- milk (1/2 cup; evaporated)
- onion (medium-sized; minced)
- pepper
- salt
- shreds of chicken (about 400 grams; cooked) OR leftover bones of chicken, beef, pork, or turkey (cooked)
- water (4 cups)
Cooking Procedure:
- Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.
- Add in carrots and sauté.
- Pour broth into the sautéed meat and vegetables.
- Place macaroni and cook for about 10 minutes.
- Add in cabbage and cook.
- Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.
- Remove pot from heat.
- Pour milk into the soup.
CHAMPORADO - is a chocolate rice pudding variation that uses pure chocolate known as tablea. You will find this real simple and quick.
Ingredients:
Cooking Procedure:
Ingredients:
- 5 pieces tableau (pure chocolate)
- 1 3/4 cups glutinous rice or sushi rice
- 3/4 cup granulated white sugar
- 6 to 8 cups water
- Condensed milk to taste
Cooking Procedure:
- Pour water in a cooking pot. Bring to a boil.
- Put-in the tablea and then stir. Let it dissolve in boiling water.
- Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
- Add the sugar. Stir until the sugar dissolves.
- Transfer the champorado in individual serving bowls. Top with condensed milk.
- Serve with tuyo. Share and enjoy.
BATCHOY
This dish originated from the district of La Paz in Iloilo City — in the island of Panay.
Ingredients:
Cooking Procedure:
This dish originated from the district of La Paz in Iloilo City — in the island of Panay.
Ingredients:
- 1 lb miki noodles, boiled for 1 minute and drained
- 1 lb pork
- 1 lb pig’s intentesines; cleaned, boiled, and sliced
- 1/4 lb pig liver, sliced into strips
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon shimp paste (bagoong or guinamus) * optional
- 1 teaspoon onion powder
- 1 cup pork cracklings (chicharon), crushed
- 3 tablespoons spring onion, chopped
- 1/4 cup toasted garlic
- 7 cups water
Cooking Procedure:
- Boil water in a cooking pot.
- Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
- Add the pork and cook until tender (about 30 to 45 minutes)
- Put-in the intestines and liver, and then cook for 6 to 10 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork into strips.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
- Serve hot. Share and enjoy!
GRILLED FISH TACOS
Ingredients:
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Ingredients:
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
DESSERTS!
- Eating and drinking too much sweet foods and drinks may cause you to suffer heart diseases, diabetes, and stroke. Know your limitations! :)
SUMMER FOODTRIPS !
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